Pat: The name of this decadent sundae speaks for itself. The recipe serves four, and makes a nostalgic dessert that will drive your dinner guests wild. But I’ll tell you something—when that silky sauce is sittin’ in the fridge, calling out my name, it serves one! I’ve already confessed my fondness for late-night desserts, and I can only think of one other thing I’d rather be doing in the middle of the night. Although you can use any roasted peanuts in this recipe, try to seek out Virginia nuts. They have a crispy snap all their own, and a peanut flavor that can’t be beat.
Recipe information
Yield
serves 4
Ingredients
Butterscotch Sauce
Preparation
Step 1
Warm the Butterscotch Sauce in a small saucepan over medium-low heat. Stir 1/2 cup of the peanuts and the whiskey into the sauce. Scoop ice cream into four sundae dishes, and spoon sauce over the top. Sprinkle the sundaes with the reserved peanuts and with toffee candy.
Butterscotch Sauce
Step 2
Heat the brown sugar, corn syrup, and butter in a small saucepan, and cook over medium-low heat, stirring, until the sugar is dissolved. Bring the mixture to a boil, stirring constantly. Stir in the cream, and remove from heat. Add the vanilla, lemon juice, and salt, and stir to combine. Serve the sauce warm or at room temperature over ice cream. Store leftovers, covered, in the refrigerator for 1 week. Add a few tablespoons of cream or water to loosen, if necessary, when reheating.
